I am so excited to be partnering this year with the Florida Department of Citrus to celebrate National OJ Day today. You may recall that we celebrated last year with these super cute cup printables! Today I am sharing a delicious gluten-free Orange Creamsicle Pancake recipe for a fun breakfast treat and sharing about a fun contest you can enter in TODAY ONLY to celebrate National OJ Day.
First up, let’s just talk about these pancakes for a minute!
We are big fans of pancakes around here and gluten-free pancakes are surprisingly easy to create when you start with a good premade pancake mix. What makes these special is that we are replacing the milk in these with Florida Orange Juice. I love how small switches like these can yield a completely different pancake flavor, don’t you?
We can’t stop there though! Layered between the pancakes, I have a delicious whipped cream made with heavy cream and vanilla pudding. If you have never mixed a vanilla pudding mix into your whipped cream, you are in for such a delicious treat. The pudding mix elevates these pancake layers and creates that creamy flavoring that we are after. If you end up having extra cream filling left, it is so good to layer between layers of your favorite fruits for a dessert on another day.
Serve these pancakes sandwich-style for all that Orange Creamsicle flavor. Aren’t these gorgeous? These pancakes only require a little syrup since they are such a sweet treat!
How to Freeze Your Orange Creamsicle Pancakes
If you have extra pancakes, you can freeze the leftovers for your week. If you have the time, you can place your extra pancakes on a cookie sheet (make sure they aren’t touching!) and place them in your freezer for 30 minutes. Once they are frozen, you can place them in a freezer bag for easy grabbing.
Don’t have space in your freezer for a whole cookie sheet? No worries! You can just stack them with wax paper or parchment paper in between them instead and then place them into a freezer bag.
I love to have things like this in my freezer for those chaotic school mornings. I just grab a couple for each kid with a couple of breakfast sausages and zap them in the microwave for 1 minute.
These can be served with a glass of Florida Orange juice to round it all out. The recommended daily intake of Florida OJ is eight ounces for adults and four to six ounces for kids!
Did you know that one glass of Florida Orange Juice provides a total of 5 amazing nutrients in every glass? In just one glass you have Taste, Vitamin C, Folate, Potassium and No Added Sugar! Pretty darn cool!
Enter the National OJ Day Contest TODAY!
I don’t want to just talk about National OJ Day though- how about a fun contest you could enter instead?
To celebrate National OJ Day, you can enter a sweepstakes to win 1 of 5 six-month meal delivery subscriptions! What mom couldn’t use that? To enter, share a picture of your family enjoying Florida Orange Juice on Facebook and Instagram TODAY between 8AM (EST) and 5PM (EST) and be sure to hashtag your picture with #HOWDOYOUFLOJ. If you enter via Instagram, be sure to also use the hashtag #sweepstakes. Just by submitting a picture, you are entered to win one of these six-month delivery subscriptions! For the official contest rules, you can read more here!
Gluten-Free Orange Creamsicle Pancakes (Plus FUN Contest!!)
Serves: 4 servings
These gluten-free pancakes taste just like an orange creamsicle! Be sure to read the post for freezing instructions so you can enjoy these all week long!
- 1 cup Florida Orange Juice
- 2 eggs
- 2 tablespoons melted butter
- 1 ½ cups gluten-free pancake mix (I’m using Bob’s Red Mill mix, other mixes may not require the same liquid ratio so follow the instructions on the back of your mix)
- 1 pint heavy whipping cream
- 1 (3 ounce) package instant vanilla pudding
- 2 tablespoons milk
- Make your cream filling by beating your heavy cream with your mixer until stiff peaks form. Fold in the vanilla pudding mix and milk. Set aside.
- Preheat skillet to medium-high heat.
- In a bowl, whisk together Florida Orange Juice, eggs, and melted butter. Add pancake mix and whisk until smooth.
- For each pancake, pour ¼ cup batter onto a hot skillet. Cook until the top is bubbly (approximately three minutes). Flip and cook two more minutes.
- Place one pancake on each plate, add a dollop of your cream filling and then finish with another pancake on top. Serve with warmed syrup.
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